Œuf parfait, crémeux de champignons, mignon fumé

LOW HEAT Episode 2 Chef: Rémi Lebouc Restaurant: La Marmite Beaujolaise 34 Rue de L'Hôtel de ville 88140 Bulgnéville The recipe: Cook the eggs at 63°C for 1 hour. Roast the chopped shallots (x2) then the button mushrooms (500g), add a little vegetable stock, cook for 20 minutes then blend; the result should be thick. Roast some button mushrooms, serve the eggs on a crouton placed on a bed of mushroom cream, add the pan-fried mushrooms and smoked pork tenderloin, and finish with a few shavings of raw mushrooms.